Blend Wet Ingredients: In your high-speed blender, combine the eggs, unsweetened almond milk, honey or maple syrup, avocado oil, and vanilla extract. Add the grated carrots and apple, blending until the mixture is smooth and creamy, which should take about 30 seconds.

Add Dry Ingredients: Next, add the rolled oats, baking powder, ground cinnamon, and salt to the blender. Blend on low speed until fully incorporated and the oats are broken down, which should take another 30-45 seconds.

Heat the Pan: Place a non-stick skillet or griddle over medium heat, allowing it to warm for a few minutes. Grease it lightly with a little additional avocado oil or melted butter to prevent sticking.

Cook Pancakes: Using a ¼ cup measuring cup, pour the batter onto the skillet, forming circles about 4 inches wide. Cook for about 3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 2-3 minutes.

Serve Warm: Once cooked, transfer the pancakes to a plate and keep them warm. Serve with a generous drizzle of maple syrup or your favorite toppings.